Tag: What’s Cooking

Republished from November 18, 2012 because it’s that time of year again.

Over the last couple of years I’ve shared some of the recipes that I served at the annual Turkey Feast. There have also been diaries about cooking the bird, whether or not to stuff it and suggestions about what to drink that will not conflict with such an eclectic meal of many flavors. It’s not easy to please everyone and, like in my family, there are those who insist on “traditions” like Pumpkin Pie made only from the recipe on the Libby’s Pumpkin Puree can slathered with Ready Whip Whipped Cream. For my son-in-law it isn’t Thanksgiving without the green bean casserole made with Campbell’s Cream of Mushroom Soup. Thank the cats we have a crowd that will eat just about anything on the table that looks pretty. Rather than reprise each recipe, I’ve compiled an anthology of past diaries to help you survive the trauma of Thanksgiving Day and enjoy not just the meal but family and friends.

Health reasons why not to stuff that bird and a recipe with a clever decorative way to serve the dressing.

Suggestions on wine and beer pairings that go with everything including brussel sprouts.

A great substitute for those sticky, over sweet, marshmallow topped tubers that goes well with pork or ham and breakfast.

Hate those gritty, tasteless lima beans in succoatash? I do but this recipe using edamame change my mind

Includes a great recipe for Pumpkin Cheesecake that will please even those diehard traditional pumpkin pie lovers.

Any squash can be substituted for pumpkin in this recipe. My daughter is using butternut served with a dollop of cumin flavored sour cream.

Besides making turkey soup or hash with those leftovers and the carcass, there is also some great recipes like the mushroom risotto in this essay.

May everyone have a safe and healthy Thanksgiving.  

Republished from October 17, 2012

Yes, I’m on a pumpkin kick but the the sweet, small “pie” pumpkins have been plentiful in the market this year and I found an easy way to roast them. But, is your lacking time, canned pumpkin works just as well. My favorite is Libby’s which can be found in most grocery stores year round and you cannot beat the pie recipe in the label.

So let’s start with picking the pumpkin. Pie pumpkins are small, about 8 inches in diameter and yield about two to three cups of puree per pumpkin. Like picking any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

To bake the pumpkin: This method from The Pioneer Woman works amazingly well, except don’t cut up the pumpkin. I found it easier to clean the “guts” out after the pumpkin was cooked.

As I said, you should have about 2 to 3 cups of puree per pumpkin.

Now you’re ready to make soup. I’ve tried various recipes and ended up with my own version.

Ingredients:

In a large sauce pan, heat 1/4 cup of vegetable broth over medium heat. Add the chop onion, and cook until tender, about 3 minutes. Add more broth if needed, do not let the onion dry out.

Add the remaining broth, pumpkin, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the cream and cook until hot. Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper. Serve immediately.

I serve the soup garnished with parsley and toasted pumpkin seeds, shredded Gruyere, croutons, chopped green onions and sour cream on the side.

Cross posted from The Stars Hollow Gazette

The night is coming earlier and the air is cooler, crisper. In many places the leaves have already fallen off the trees. It’s the end of the growing season, the final harvest is at hand and all those tomato plants are now starting to look a little rangy but are still laden with unripe tomatoes, green tomatoes. Don’t let them got to waste. Now is the best time for Fried Green Tomatoes, traditionally a Southern recipe but versions of the dish are also found in the more northern states. In Louisiana, fried green tomatoes are served with cold tart rémoulade sauce.

This is the basic southern version of Fried Green Tomatoes substituting vegetable oil in place of bacon fat.

Ingredients:

• 4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
• Kosher salt and freshly ground black pepper to taste
• 1 cup finely ground cornmeal
• 1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
• 2 eggs
• Vegetable oil

Preparation:

1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

Now if you have some firm sandwich bread, toast it on one side under the broiler until golden brown. Fry up some bacon until crisp. Then take some fresh mozzarella, cut into 1/4-inch-thick slices, a few washed and dried basil leaves, the crispy and several slices of the Fried Green Tomatoes and layer in the untoasted side of the bread. Slather you favorite sandwich dressing and top with another slice of the toasted bread, toasted side up. Voila! A Fried Green Tomato BLT.

If you want to go Creole, you can top it with a spicy rémoulade sauce that’s a favorite in New Orleans where the sizzling Fried Green Tomatoes are top with the sauce and chilled cooked shrimp. Rémoulade is a great substitute for tartar sauce. too.

Ingredients:

• 3/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons whole-grain mustard
• 1 teaspoon tarragon vinegar
• 1/4 teaspoon Tabasco sauce
• 2 teaspoons drained tiny capers, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 scallion (3 inches of green left on), very thinly sliced
• Salt and freshly ground black pepper, to taste

Preparation:

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

Makes one cup.

So get out there and harvest those green tomatoes.

Bon Appétit

Republished from 10/27/2012 with up date.

Re-posted from The Stars Hollow Gazette

When most of us think of pumpkins, we think of the orange orbs that get carved up for Halloween and pumpkin pie with gobs of whipped cream for dessert at Thanksgiving but pumpkins come in all shapes, colors, sizes and varieties. Some are good only for decoration, while others are not only decorative but very tasty in pies, soups and stews.

According to Wikipedia pumpkin “is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America.” Some of the fun activities besides decorative carving for Halloween are Festivals and competitions with pumpkin chucking being among the most popular. Chucking has become so popular that some competitors grow their own special varieties that will survive being shot from catapults and cannons. The festivals are most dedicated to the competition for recipes and the competition for the largest pumpkin. This year that honor went to a 2032 pound beauty from California that was on display at the New York Botanical Garden in the Bronx.

The pumpkin is one of the main symbols of Halloween and the Wiccan holiday of Samhain, which is a celebration of the end of the year, the final harvest and the coming of winter. The earliest that a craved pumpkin was associated with Halloween is 1866. Throughout Britain and Ireland the turnip has traditionally been used at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips.

In cooking, the the fleshy shell, seeds, leaves and flowers are all edible. Canned pureed pumpkin is readily available in stores, as are the small, sweet variety of fresh pumpkin for the ambitious cook to make their own puree or for stews. When it comes to pies, the easiest is the canned, my favorite being Libby’s with the recipe on the label, label, label. It’s the only recipe I have ever used for pumpkin pie and I’ve never has a complaint.

Pumpkin and all it parts are also very nutritious, containing many vitamins, minerals and anti-oxidents. There is also an interesting medical study of pumpkin extract on type-1 diabetic rats:

(P)ublished in July 2007, suggests that chemical compounds found in pumpkin promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. According to the research team leader, pumpkin extract may be “a very good product for pre-diabetic people, as well as those who already have diabetes,” possibly reducing or eliminating the need for insulin injections for some type-1 diabetics. It is unknown whether pumpkin extract has any effect on diabetes mellitus type 2, as it was not the subject of the study.

One of my favorite recipes is Pumpkin Cheesecake with Bourbon Sour Cream Topping that is more popular than pie with my family.

Recipe and baking tips are below the fold

Cross posted from The Stars Hollow Gazette

Ham is salty. Whether its smoked or just fully cooked ham is salty. Since many people are trying to reduce the daily intake of salt, this is away to have your ham for Easter and eat your fill. I use chef Julia Child’s method to reduce the salt by boiling the ham first.

• Remove all wrappings from the ham and wash it under cold water.
• Place ham in a pot large enough to hold it and the boiling ingredients.

Add to the pot

• 2 onions, pealed and quartered;
• 2 carrots, cut in large chunks;
• 12 parsley sprigs, 6 thyme sprigs, 1 bay leaf, 12 peppercorns, 3 cloves tied in cheesecloth to make a sachet d’épices.
• Pour in one 750 ml. bottle of dry white wine and one quart of cold water.

Bring it to a boil skimming away any impurities off the top. Simmer 20 min per pound. Ham is done when internal temperature reaches 140ºF

Once cooked, removed from pot and let stand for 15 to 20 minutes before pealing away the skin, leaving the fat. With the tip of a very sharp knife, score the fat creating a diamond pattern. Keep warm by tenting with foil and a thick towel.

Pre-heat the oven to 450ºF

I don’t decorate the ham with anything, but I have used this recipe to glaze the ham while it bakes.

Ingredients

• 1 cup of bourbon
• 1 cup of cola, preferable Kosher Coke (no high fructose corn syrup)
• 1/2 cup dark brown sugar, packed
• 1/2 cup honey
• 1/4 cup dijon mustard
• 2 sprigs of fresh thyme tied in cheesecloth to make a sachet d’épices

Combine all ingredients in a small sauce pan, simmering gently to dissolve the sugar. Reduce the liquid until thick and syrupy and liquid coats the back of a wooden spoon.

Place the ham fat side up on a rack in a large roasting pan. Pour and brush the glaze over the ham. Place in the oven on the lower rack; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.  When done, remove from oven, tent with foil and a thick towel. Let stand for 20 to 30 minutes before slicing.

You will be amazed at how tender and tasty this ham will be and nowhere near as salty.

Republished from April 6, 2012

So now that you’ve finished dying eggs naturally using onion skins, what do you do with all those onions? Make French Onion Soup, bien sûr!

French onion soup in France is served as the traditional French farmer’s breakfast or the end of the day repast for the late night café and theater crowd. It was made famous in the great open market of Les Halles in Paris where hungry truckers converged from all over France with their fresh produce. On my first visit to Paris in 1966, I made a late night visit to Les Halles with some friends to savor the tradition and practice my very rusty college French. The truckers and waiters in the little café we “invaded” were quite friendly and chuckled as they good heartedly corrected my pronunciation. Needless to say, je parle français bien mieux maintenant. Les Halles was torn down in 1971 and replaced with a modern shopping area, the Forum des Halles. But I digress, we are here for the food.

My favorite recipe is from Bernard Clayton, Jr.’s The Complete Book of Soups and Stews with some variations. It is from a restaurant near the Halles Metro station. M. Calyton’s version uses a hearty homemade beef stock which is time consuming to make. I found that either Swanson’s or College Inn Beef Broth produces a good result, just reduce the salt. The low sodium broth didn’t produce the hearty broth that’s needed to compliment the flavor of the caramelized onions and the cheese.

You will need some “special” equipment for this soup: individual oven-proof bowls, enough to hold 1 1/2 to 2 cups. I have the bowls with a handle and a lid that serve double duty for baked beans, and other soups and stews. You will also need cheesecloth for le sachet d’épices, that’s a spice bag for you Americans ;-), and butcher’s twine or some other cotton twine. Those items can be found in the gadget aisles of most large grocery stores.

Soupe à l’oignon des Halles

 

Cross posted from The Stars Hollow Gazette

I love cheesecake. Specifically, New York style cheesecake made with cream cheese, eggs and sugar. It’s an art to get it right, believe me, I’ve been practicing making them for years. I even made a cheesecake wedding cake for a friend’s daughter’s wedding. Three tiers, apricot swirl with a white chocolate cream cheese frosting, festooned for butter cream daisies. I’m told there was none left after twenty minutes. I gave the bride the recipe and a spring form pan as a bridal shower gift so she could make one on her first wedding anniversary.

There are cheesecakes for all occasions, including St. Patrick’s Day laced with Baily’s Irish Cream. It has become a tradition in my house since 1991 when I found the recipe in a 1991 Bon Appétit magazine. It’s best made a day before serving with steaming mugs of hot Irish coffee.

Ingredients

Crust:

10 whole graham crackers, broken into pieces

1 1/4 cup pecans(5 oz)

1/4 cup sugar

6 T. unsalted butter

Filling:

1 1/2 pound cream cheese, room temperature

3/4 cup sugar

3 large eggs

1/3 cup Bailey’s Irish Cream liqueur

1 t. vanilla extract

3 ounces imported white chocolate (such as Lindt)

Topping:

1 1/2 cups sour cream

1/4 cup powdered sugar

1 1/2 ounces imported white chocolate, grated

24 pecan halves

Preparation

For Crust:

Preheat oven to 325. lightly butter 9 inch spring-form pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

Filling:

Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add to cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Do not remove cake from pan.

Topping:

Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (can be prepared 1 day ahead)

Sprinkle grated chocolate over cake; place pecans around edge. Carefully loosen the rim of the spring-form pan; remove and place cake on a serving plate.

Serves 10, maybe.

Some tips to making the perfect cheesecake:

Bon appétit!

Cross posted from The Stars Hollow Gazette

Sunday is St. Patrick’s Day but Saturday is the big parade in NYC. The tradition on the day is corned beef and cabbage with potatoes, so what to eat on parade day. The easy answer is go traditional with a stew. This beef stew made with Guiness Stout and topped with a Stilton laced pastry crust takes a little work but it is well worth the work.

Ingredients:

   * 7 Tbs. olive oil

   * 1 lb. white button mushrooms, quartered

   * 2 cups frozen pearl onions, thawed

   * Salt and freshly ground pepper, to taste

   * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

   * 1 cup all-purpose flour

   * 3 garlic cloves, minced

   * 2 Tbs. tomato paste

   * 2 1/2 cups Irish stout

   * 1 cup beef broth

   * 1 lb. carrots, cut into chunks

   * 1 lb. red potatoes, cut into chunks

   * 1 Tbs. finely chopped fresh thyme

   * One 16-inch round Stilton pastry (recipe below)

   * 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Stilton Pastry

Ingredients:

   * 2 1/2 cups all-purpose flour

   * 2 tsp. salt

   * 1 Tbs. sugar

   * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

   * 1/3 to 1/2 cup ice water

   * 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.

Erin Go Bragh!

Cross posted from The Stars Hollow Gazette

Republished from February 19, 2012

Mardi Gras, Carnivale, Shove Tuesday, Fat Tuesday, what ever you call the day before the Christian Lent, it’s all about food, fatty food. Eat, drink and be merry for at midnight you must fast and give up your favorite vice, except on Sunday, for the next forty days, that is if you’re a Christian. We Pagans just raise an eye brow and enjoy the party and the FOOD!

Traditional foods are all rich, fatty and sweet. Gumbo, jambalaya, red beans and rice, catfish, po’ boys to pancakes and beignets are all calorie laden delights that will need 40 days of fasting and exercise to shed the pounds. So to start the party off, here are a few recipes for a hearty gumbo, desert, something to drink and, of course, King Cake. Tradition is the person who discovers the tiny plastic or porcelain baby in his or her slice is branded as the provider of the next cake. In pre-Christian societies whoever found a coin or bean in a special cake was crowned King for the year; afterwards, he was sacrificed to ensure a good harvest – which makes having to pony up for the next cake seem like a mighty good deal.

Chicken and Sausage Jambalaya

This recipe serves 10 but can be cut in half

Ingredients:

   12 ounces applewood-smoked bacon, diced

   1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles

   1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes

   1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes

   1 1/2 pounds onions, chopped (4 to 5 cups)

   2 large celery stalks, chopped

   1 8-to 10-ounce red bell pepper, coarsely chopped

   1 8-to 10-ounce green bell pepper, coarsely chopped

   6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces

   2 tablespoons paprika

   1 tablespoon chopped fresh thyme

   1 tablespoon chili powder

   1/4 teaspoon (or more) cayenne pepper

   3 10-ounce cans diced tomatoes and green chiles

   2 1/2 cups beef broth

   3 cups (19 to 20 ounces) long-grain white rice

   8 green onions, chopped (about 2 cups)

   Chopped fresh Italian parsley

Preparation:

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Buttermilk Beignets

This will make 48 beignets

Ingredients:

   3/4 cup whole milk

   1 1/2 cups buttermilk

   4 teaspoons active dry yeast

   2 1/2 tablespoons sugar

   3 1/2 cups bread flour plus extra for flouring work surface

   1/2 teaspoon baking soda

   1/4 teaspoon salt

   Peanut oil for frying

   Confectioners’ sugar for serving, as much as you think you’ll need-then double that!

Preparation:

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ inchthick circle. Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

Make ahead:

The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

King Cake

Ingredients:

For the Cake:

   1/3 cup milk

   1 package active dry yeast

   2 1/2 cups bread flour, plus more for dusting

   2 large egg yolks, plus 2 eggs

   3 tablespoons granulated sugar

   Finely grated zest of 1 lemon

   1 teaspoon salt

   1/2 teaspoon freshly grated nutmeg

   1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

For the Filling and Glaze:

   1/2 cup golden raisins

   1/4 cup bourbon

   3/4 cup packed dark brown sugar

   2/3 cup toasted pecans, chopped

   1 teaspoon vanilla extract

   1 teaspoon ground cinnamon

   2 teaspoons grated orange zest

   1/4 teaspoon salt

   1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

   1/2 cup confectioners’ sugar

   Purple, green and gold sanding sugar, for decorating

Directions:

Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Make the filling:

Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze:

Mix 3 tablespoons water with the confectioners’ sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Hurricane

In the years since Katrina, the only welcome storms in New Orleans are the ones in a glass. Watch out for this fruity, gale-force rum concoction-more than one, and you’ll need to declare yourself a natural disaster.

Because the syrup is hard to come by (and artificially flavored) here is a substitute for it that was well received: a tablespoon of passion fruit sorbet (Häagen Dazs makes one) and a teaspoon of grenadine, per serving.

Ingredients:

   1 ounce light rum

   1 ounce dark rum

   1 tablespoon passion fruit syrup

   Juice of 1/2 lime

   1 teaspoon superfine sugar, or to taste

   Ice cubes

Preparation:

Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.

Cross posted from The Stars Hollow Gazette

It’s the big game, the grand finale to the all the American version of football, Super Bowl XLVII which will determine the NFL champion. This year it’s  the American Football Conference (AFC) champion Baltimore Ravens and the National Football Conference (NFC) champion San Francisco 49ers who will meet tomorrow in New Orleans  at the Mercedes-Benz Superdome.

But, you know all that. The big thing is what to feed those exuberant fans gathered around the TV. I have some new recipes and some old favorites.

For the new:

Bacon-Wrapped Pig Wings

To quote epicurious, where these recipes are from, “Who says pigs can’t fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu!”

If cooking indoors, start in a “slow” oven  235°F for 90 minutes, or until the bacon is cooked. Finish under the broiler to crisp the bacon.

Salt-and-Pepper Shrimp with Blue Cheese and Celery

This shrimp recipe is a close seafood version of Buffalo Chicken Wings. I reduced the salt to two teaspoons with excellent results and the blue cheese dip can be made two days ahead which enhances the flavor.

Garlic Roasted Potato Skins served with Onion and Spinach Dip.

Save the scooped out flesh for other uses. Potato skins can be scooped out and spread with garlic paste, but not baked, 1 day ahead and chilled, loosely covered with foil. Bring them to room temperature before baking.

Pretzel Bites with Quick Cheddar Dip

For a quick recipe, you can buy frozen pretzels in the snack section of the supermarket. Just cut them into bite size nuggets before cooking.

Meatball Sliders

You can substitute your favorite ready made meatballs and sauce but, trust me, if you have time, this recipe is well worth making from “scratch.”

Crispy Baked Chicken Wings

For the health conscious, baking yields really crispy wings without the mess and time watching. For the less healthy conscious these are our past favorites:

Buffalo Chicken Wings and Blue Cheese Dip and Spicy Laquered Chicken Wings

Peanut Butter and Chocolate Cheesecake Brownies

Heavens forbid we should forget desert. Nummm

If you aren’t watching the game, eat your heart out.

Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations for a joyous time of baking begins.

My daughter is the bread baker but Sugarplum Bread is the one I enjoy making, too. This sweet bread studded with candied fruit is not as heavy as fruit cake. It is topped with a white icing glaze and decorated with red and green cherries to look like clusters of berries. It is a treat for breakfast or in the afternoon with tea. I make small ones baked in large muffin tins, decorated and wrapped in colored plastic wrap tied with ribbon as gifts for guests.

The following recipe is a rich dough flavored with nutmeg, candied fruit and peel, and raisins

Candied fruit would have melted in the summer heat and its sweetness would attract ants but it keeps well in the freezer. After the holidays, when the price is reduced for clearance, if you have space in your freezer buy a supply. It assures that you’ll have candied fruit on hand in the months when it can’t be found in the market.